Use it up! Don't throw it in the bin!

Horace

I think that with melons you need to sniff them and press their ends to see how squishy they are.

I hate chucking out food, and yesterday just had to chuck out some Warburtons bread - it had grown a funny pink fur coat that smelt sweet and totally unlike the green stuff that usually grows. None of the bread was recoverable as the whole loaf was covered in this mould:mad: My fault, I guess for not freezing it and for not eating it within the use by date.

foxybabe

I have just sorted out my fridge ready for the weekly shop, so now roasting in the oven is half a punnet of wrinkly toms, 2 wrinkly peppers, 3 onions and 4 cloves of garlic. I have put some mixed herbs on and when they are done I will whizz them up with half a carton of creme freche some sugar and voila, a HM gorgous pasta sauce for the freezer. I have3 done it a few times now with left over bits and bobs and it is lovely. I wouldn't go back to bought ones now.

poppyoscar_3

nothing for the bin again this week, but two frozen crusts for the birdies!

po xx

countrymusicfan

I always cut the food on my plate in half and throw out half because I would rather it waste than on my waist, but how could I keep from wasting a lot of food?

jennet1

kids refused to eat all their spag bol last night so blended it all up and used it as a sauce for a ratatouille type dish which went down a lot better!

newlywed

countrymusicfan wrote: »

I always cut the food on my plate in half and throw out half because I would rather it waste than on my waist, but how could I keep from wasting a lot of food?

Ok:

1. Buy smaller plates and therefore you dish up less but the plate is still full.

2. Save the other "half" a meal from your plate and freeze it for another day or for lunch time.

3. Dish up the food as normal but then put a large spoonful straight back into the pot/saucepan and then freeze it.

Hatster

Any ideas for a packet of frozen quorn mince left by a fomer Vegetarian lodger? Do I simply treat it as ordinary mince, or should I cook it in a particular way (with a tast stock in a casserole?) to make it taste better?

Olliebeak

I've never used Quorn by itself and wasn't impressed with the Quorn lamb steaklettes that I got on whoopsie!

Personally I would use it to stretch out something like a shepherd's pie, curry, bolognese, chilli, savoury mince.

Primrose

I've only ever used Quorn once and was very unimpressed with it. Maybe if you crumble an Oxo cube over it as you're frying it, it will brown and develop more of a beefy taste.

Claero

I had about a table-spoonful of leftover bolognese sauce that didn't get eaten, but it's going into a toasted sandwich in a minute with a little grated cheese! Otherwise, I've not thrown anything away this week.